A kitchen knife is any knife that is intended to be used in food preparation. while much of this decree can be competent taking into account a few general-purpose knives notably a large chef’s knife, a tough cleaver, and a little paring knife there are along with many specialized knives that are intended for specific tasks. Kitchen knives can be made from several rotate materials.

Kitchen knives generally either feature a curve near the tip, as in a chef’s knife, or are straight for their entire length. The edge itself may be generally smooth (a “straight” or “clean” edge), or may be serrated or scalloped (have “teeth”) in some way. Lastly, the point may differ in shape: most common is a sharp, triangular tapering off (not pictured), as in a chef’s knife or paring knife, though the French tapering off (also called “Sheep’s foot”) is common in santokus, and a round lessening is sometimes found on long slicing knives.

Also known as a cook’s knife or French knife, the chef’s knife is an all-purpose knife that is curved to permit the chef to stone the knife on the sharp board for a more truthful cut. The broad and stifling blade also serves for chopping bone on the other hand of the cleaver, making this knife the all strive for unventilated knife for food preparation. Chef’s knives are most commonly available together with 15 cm and 30 cm (6 and 12 inches), though 20 cm (8 inches) is the most common size.

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